Old Cookery Books and Ancient Cuisine

currants, washed and dried; some cloves, mace, nutmeg, a little salt, sugar and sack, and put to all these as many yolks of raw eggs, and whites of two, as will make it a moist forc'd-meat; work it with your hands into a body, and make it into balls as big as a turkey's egg; then having your coffin made put in your balls. Take the marrow out of three or four bones as whole as you can: let your marrow lie a little in water, to take out the blood and splinters; then dry it, and dip it in yolk of eggs; season it with a little salt, nutmeg grated, and grated bread; lay it on and between your forc'd-meat balls, and over that sliced citron, candied orange and lemon, eryngo-roots, preserved barberries; then lay on sliced lemon, and thin slices of butter over all; then lid your pye, and bake it; and when 'tis drawn, have in readiness a caudle made of white-wine and sugar, and thicken'd with butter and eggs, and pour it hot into your pye. _Very fine Hogs Puddings_:--Shred four pounds of beef-suet very fine, mix with it two pounds of fine sugar powder'd, two grated nutmegs, some mace beat, and a little salt, and three pounds of currants wash'd and pick'd; beat twenty-four yolks, twelve whites of eggs, with a little sack; mix all well together, and fill your guts, being clean and steep'd in orange-flower-water; cut your guts quarter and half long, fill them half full; tye at each end, and again thus oooo. Boil them as others, and cut them in balls when sent to the table. _To make Plumb-Porridge_:--Take a leg and shin of beef to ten gallons of water, boil it very tender, and when the broth is strong, strain it out, wipe the pot, and put in the broth again; slice six penny-loaves thin, cutting off the top and bottom; put some of the liquor to it, cover it up, and let it stand a quarter of an hour, and then put it in your pot, let it boil